12 lasagna noodles (from 16 oz. box)
1 (32 oz.) bag frozen, fully cooked Italian style meatballs, thawed, divided
1 (24 oz.) jar favorite pasta sauce, divided
1 (32 oz.) tub Ricotta cheese (no cottage cheese, please)
1 (16 oz.) bag shredded Mozzarella cheese, divided
1/2 cup freshly grated Romano or Parmesan cheese, divided
1 egg or 1/4 cup liquid egg substitute
2 tsp. parsley flakes
salt and pepper
2 Roma plum tomatoes, thinly sliced

Fill 8-quart stock pot 3/4 full of water and bring to boil. Add 1 tablespoon salt to boiling water. Boil lasagna noodles “al dente”. Drain in colander. Pat dry and lay out individually on kitchen counter.

Heavily butter bottom and sides of 9 or 9 1/2-inch spring form pan. Line pan with lasagna noodles in spoke fashion having noodles extend over sides of pan. Spread a few tablespoons of pasta sauce over bottom of lasagna lined pan. Using half the meatballs arrange over pasta sauce.

In bowl, combine Ricotta cheese, shredded Mozzarella cheese, 1/3 grated Romano cheese, egg, parsley flakes and salt and pepper to taste. Firmly spread 1/3 cheese mixture over meatballs, filling in between spaces. Spoon about 1 cup pasta sauce over top and sprinkle with half the remaining grated Romano. Repeat layers.

Fold lasagna noodle ends over top of pie, in spoke fashion again, trimming ends to fit nicely in center. Press surface down gently to slightly compress pie. Cover pan with foil and place on baking sheet in case of leaks.

Bake 30 minutes. Uncover and spread last 1/3 Ricotta mixture over top and arrange sliced tomatoes around outer edge of pie, overlapping. Cover again and bake 20 more minutes. Uncover and sprinkle tomatoes with remaining 1/3 grated Romano cheese. Allow pie to rest 10 minutes. Remove spring form pan's side.

Makes 6 delicious slices. Serve with a garden salad and toasted garlic bread.

Submitted by: Rose